Earlier this week I made a pair of thick NY style Sicilian base. Sadly they became misshapen in the freezer. I was very happy with the lift out of the oven. They should yield stellar results.
Thick, Sicilian base. Par baked, then frozen . The tail of the tape 16 × 16 Pan Base dough 70% hydration. 1,363 grams 16 Oz. Pizza sauce 24 Oz. Galbani mozzarella The bake Pre heat 550 F
Thick, Sicilian base. Par baked, then frozen .
The tail of the tape 16 × 16 Pan
Base dough 70% hydration. 1,363 grams
16 Oz. Pizza sauce
24 Oz. Galbani mozzarella
The bake Pre heat 550 F
Bake 25 minutes @ 450 F
On my list of things to bake soon. Thanks for the encouragement!!